I am thrilled to have finally succeeded in my gluten-free gravy quest. I’ve tried all the thickeners – cornstarch, arrowroot, xanthan gum, guar gum and their many combinations. And I’ve thrown out gallons, OK maybe I exaggerate, lots of slimy non-gravy. This one has the flavor and consistency of the real gravy that it is! It tastes delicious on my Cauliflower Mashed Potatoes.
Gravy is not difficult at all. But it’s usually made using pan drippings, after the turkey (or whatever it is that’s getting roasted) is done. I’d get stressed out, hot, and tense making gravy while so much else was going on. I hated that last minute rush. With this recipe, I have figured out a make-ahead gravy that still takes advantage of the tasty pan juices, so you can now make your delicious, gluten-free gravy a day ahead of time. Your family and friends will GOBBLE it up.
- 1 1/2 cups dry white wine
- 2 large shallots or 1/2 small onion, minced
- 4 tablespoons butter
- 1/3 cup Bob's Redmill Gluten Free Flour
- 4 cups rich turkey or chicken broth, heated (for turkey broth substitute turkey parts for chicken in the chicken broth recipe)
- Put wine in a small saucepan, bring to a boil, reduce heat and simmer until reduced by half. Set aside.
- While the wine is simmering, melt butter in a large saucepan on medium-high. Add shallots or onion and cook, stirring occasionally, until softened, about 2 minutes. Reduce heat to low/medium-low, whisk in flour to make a roux. Cook slowly, whisking constantly, until nutty brown, about 10 minutes. Make sure not to let the flour stick to the bottom of the pot.
- Add reduced wine to roux in a fast stream, whisking constantly to prevent lumps. Mixture will thicken fast. Don't worry. Just stir thoroughly and quickly and all will be well. Immediately whisk in broth to desired consistency. If you are roasting a turkey or chicken you will have pan juices, see below. Add a little less broth if you're going to be adding pan juices, so the gravy won't end up too thin. Bring to a boil, reduce heat and simmer for a few minutes to allow gravy to thicken. Season gravy with salt and pepper to taste.
- If you are roasting a turkey or chicken, strain the juices from the roasting pan. Remove the fat from the juices with a spoon or with a fat separator (one of the greatest inventions ever). Add the pan juices to the gravy and stir to combine. Bring to a simmer, taste for salt, and serve warm.
- Gravy may be made 2 days ahead of time and kept covered in the refrigerator. Heat gently before serving and add pan juices from roasted turkey (optional, see above).